Pumpkin Chocolate Chip Cookies

My Accidental Obsession With Pumpkin Chocolate Chip Cookies

So, I never really planned to become the person who always has a tin of homemade cookies on hand. Yet here we are. The first time I baked these pumpkin chocolate chip cookies, I was just trying to use up some leftover canned pumpkin (from a failed pie experiment, no less). But honestly? One bite and I was hooked. Now, every fall, I get an itch—sometimes literal, thanks to flour explosions—to whip up a batch. There’s just something impossibly comforting about the smell of sweet spices wafting through the house. Oh, and if you happen to snag one while it’s still warm, with the chocolate just barely set… well, good luck stopping at one. I’ve never managed it.

Why You'll Love These Cookies (Or Why I Do, At Least)

I make these when the weather gets that first chilly snap and I crave something soft and cozy. My family goes crazy for them because they’re not your average chocolate chip cookie—think super soft, a bit cakey, and kissed with cinnamon (sometimes, I even catch my youngest sneaking them for breakfast, which I pretend not to notice). If you’ve ever tried classic pumpkin bread and wished it was bite-sized and studded with melty chocolate, this is your cookie. Oh, and if you’ve ever been annoyed by dry cookies—same—I promise, these are anything but dry.

Here's What You'll Need (Loose Approximations Welcome)

1 cup canned pumpkin puree (I sometimes use homemade if I'm feeling ambitious, but Libby's is my go-to; my grandmother used to insist on organic, but honestly, I can't tell the difference)
½ cup unsalted butter, melted (or swap in coconut oil if you’re dairy-free—works fine in a pinch)
½ cup brown sugar (light or dark, whatever you’ve got lurking in the cupboard)
½ cup granulated sugar (again, I’ve used cane sugar and it’s all good)
1 large egg
2 teaspoon vanilla extract (I sometimes splash a bit extra—no regrets)
2 cups all-purpose flour (gluten-free blend works too, but the texture gets a bit different, not worse, just... different)
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoon ground cinnamon (I go heavy-handed, but you do you)
¼ teaspoon nutmeg (optional, but it’s lovely)
½ teaspoon salt (table salt or sea salt, whatever is closest)
1 cup chocolate chips (semi-sweet is classic, but dark or milk both work; sometimes I throw in a handful of chopped walnuts if I’m feeling wild)

How I Make Them (And Where I Sometimes Go Rogue)

Preheat your oven to 350°F (180°C). Line two baking trays with parchment. Or, if you’re out of parchment, just grease ‘em—no one will know. (Wax paper, on the other hand, is a no-go. Ask me how I know...)
In a big bowl, whisk together the pumpkin, melted butter, both sugars, egg, and vanilla. If it looks kind of gloopy, don’t panic. That’s normal. This is usually where I sneak a taste. Not strictly necessary, but, you know, science.
In a second bowl, mix up the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Don’t worry about sifting unless you’re feeling fancy.
Dump the dry stuff into the wet ingredients. Stir with a wooden spoon (or spatula, or honestly, even a clean hand in a pinch) until just combined. Don’t overmix or you’ll end up with tough cookies. Been there, regretted it.
Fold in the chocolate chips (and nuts if you’re adding those). It’s OK if the dough feels soft—it’s supposed to.
Scoop heaping tablespoons onto your trays. I use one of those cookie scoops, but a regular spoon works. If they look messy, that’s fine. Rustic = charming.
Bake for about 11–13 minutes. They’ll look just set on top but still a little soft in the middle. Don’t overbake! They keep baking as they cool.
Let cool on the tray for a couple minutes, then move to a rack. Or, if you’re impatient like me, eat one straight off the tray and burn your tongue. Worth it, imo.

Notes From My Messy Kitchen

Actually, I find these taste even better after a night in a covered tin. The flavors just meld (if you can wait that long).
If the dough seems too sticky, pop it in the fridge for 20 minutes. Makes scooping easier, but sometimes I can’t be bothered and just embrace the mess.
I once accidentally used pumpkin pie filling instead of puree. Weirdly, not a disaster, just a little extra sweet and spicy.

Variations I’ve Tried (Some Winners, Some Not)

Swapped in white chocolate chips and macadamia nuts once—my sister loved it, but I kinda missed the classic combo.
Added dried cranberries one time for a “festive” vibe. Mixed reviews, but I liked the tang.
Oh! Tried subbing applesauce for pumpkin once—it’s not the same, don’t recommend unless you’re really desperate.

Gear You Might Need (Or Not)

A mixer is nice, but I usually just go with a bowl and a wooden spoon. No fuss.
Cookie scoop: not essential, but it does make things tidy. If you don’t have one, just use two spoons, or go rogue with your hands (wash first, obviously).
Parchment paper: Convenient, but not a dealbreaker.

How I Store Them (Well, When There Are Leftovers)

These keep in an airtight container for up to 4 days at room temp, though honestly, in my house they never last more than a day! You can freeze them, too—just pop the cooled cookies in a zipper bag and they’ll keep for a month, probably longer, but I never make it that far.

How We Eat Them (Including Some Odd Combos)

I love sneaking one with my morning coffee, but honestly, they’re amazing slightly warm with a scoop of vanilla ice cream (or pumpkin gelato if you’re feeling extra). Sometimes, my kids smear peanut butter on top—sounds weird but actually works.

Pro Tips I Had to Learn the Hard Way

I once tried rushing the cooling step and, yeah, ended up with chocolate all over my fingers (and shirt). Let them set at least a few minutes!
If you use fresh pumpkin, make sure to blot it—too much moisture and you’ll have pumpkin puddles, not cookies. Trust me.
Don’t skip the salt. Even a pinch makes the chocolate pop.

FAQ (Things People Actually Ask Me—And Some Answers)

Can I use fresh pumpkin instead of canned? Sure, but drain it well. If it’s watery, you’ll want to blot it with a paper towel (I learned this the messy way!).
What if I don’t have nutmeg? No big deal, just skip it or add extra cinnamon. Or a dash of ginger—why not?
Can I make the dough ahead? Absolutely! Chilling overnight in the fridge actually makes the cookies puff up a bit more.
Will these work with gluten-free flour? Yep, but use a blend meant for baking like this DIY gluten-free flour. Texture’s a bit different, but still good.
Do I need to use a mixer? Nah. I almost never bother. Wooden spoon gets the job done, plus one less thing to clean.
Where’d you get that cute pumpkin bowl? Oh, I found it at a local market, but I’ve seen similar on Etsy (not sponsored, just love the vibe).

And if you're looking for ideas to use up the rest of your canned pumpkin after this, I really like Sally's pumpkin bread recipe. Totally different texture, but just as cozy. Anyway, gotta go check if anyone left me a cookie—fingers crossed!